The biggest craze these last couple years has been Cauliflower Pizza, but truthfully, I don’t actually enjoy it. I know it is healthier than traditional pizza, but to me it lacks a lot of the flavor and texture I want from a pizza! Maybe I haven’t found the perfect recipe, but either way I have moved on to the next big hit in my kitchen, SPAGHETTI SQUASH PIZZA!
Since I do love pizza, and I am always looking for a healthier option, when I came across this Spaghetti Squash pizza recipe, I just knew I had to try it! I love spaghetti squash plain, so adding all the pizza components would make this even better.
I decided to make a sautéed veggie and bacon spaghetti squash pizza, that was SO GOOD! This is a time consuming process, but totally worth it in the end.
Make the Spaghetti Squash
- Preheat your oven to 400 degrees.
- To start, use a sharp knife to split the spaghetti squash in half. To do this safer, using a knife, I make a dotted line around the spaghetti squash, and then put the whole thing in the microwave for 2 minutes. This will soften the skin and make it easier to split!
- Once split, scoop out all of the seeds from the middle. Then on a lined baking sheet, drizzle olive oil and sprinkle some salt and pepper on the inside. Then flip the spaghetti squash over so the outside skin is up. Bake for 45-50 minutes!
- Once the time is up, take them out of the oven and carefully flip them over. They will be super hot and you don’t want to burn yourself. You will know your spaghetti squash is ready, by taking a fork and slowly start to rake the squash. It should easily shred. If it doesn’t flip it back over and bake for a little longer.
Make the Spaghetti Squash Crust
- Shred your entire spaghetti squash. Then use a cheese cloth, dish towel or multiple layers of paper towels and squeeze out as much moisture as possible. This will allow it to cook faster.
- Then place the dried squash in a bowl and mix it together with:
- 1 egg
- 1 cup of Mozzarella cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- Line a baking sheet with parchment paper, and then spread the squash in a thin, even layer. Then place in the oven at 400 degrees, and bake for 20 minutes.
- Take it out and gently flip the crust over. I did this by placing another layer of parchment paper and a baking sheet on top of the crust. It should be baking sheet, parchment paper, crust, parchment paper and baking sheet. Close the baking sheets together so you are holding the bottoms of both sheets. Flip them and then place the crust back in the oven for another 10-20 minutes.
Build your Pizza
Your Crust should be a little brown around the edges but should be one solid crust.
At this point you can dress your spaghetti squash crust however you like! I started with a base of Trader Joe’s Pizza Sauce. Then *not fully pictured below* covered the sauce with a thick layer of fresh shredded mozzarella cheese.
For my toppings, I sautéed red, orange and yellow peppers in olive oil with some red onion. I used my air fryer to cook up some crispy bacon. I then scattered the toppings all over the crust and placed it in the oven for another 10 minutes so the cheese could melt!
In the end, my pizza did not have the same crunchy crust consistency real pizza has, but it was so delicious. Eat this with a fork and knife and you have a truly fun and delicious dinner!
I drizzled some of my pieces with a little hot honey and it was even better! So have fun with this recipe. Make a Margharitta pizza, or a BBQ chicken pizza, the options are truly endless.
I find that the spaghetti squash is more flavorful than cauliflower, so next time you are looking for a healthy pizza option, try out this recipe. It won’t disappoint!